I finally got my water analyzed thinking about it for ten years. I have been reasonably happy with my beer (accepting off flavors as largely a result of mistakes I've made) but I wanted to start making kegged mineral water and so I got curious about the specific contents. Our water in theory comes partially from the Edwards Aquifer but because the levels have to be maintained it is supplemented in large part with water from Canyon Lake.
If anyone has any suggestions to help my beer making based on these results, please share. I'll be plugging it into Beersmith for my next batch but haven't really explored what all the numbers mean.
Anyway, just hoping to help anyone else out, this is water from the municipal water supply (Hopkins Historical District):
If anyone has any suggestions to help my beer making based on these results, please share. I'll be plugging it into Beersmith for my next batch but haven't really explored what all the numbers mean.
Anyway, just hoping to help anyone else out, this is water from the municipal water supply (Hopkins Historical District):
pH | 8 |
Total Dissolved Solids (TDS) Est, ppm | 355 |
Electrical Conductivity, mmho/cm | 0.59 |
Cations / Anions, me/L | 6.2 / 6.5 |
ppm | |
Sodium, Na | 15 |
Potassium, K | 2 |
Calcium, Ca | 79 |
Magnesium, Mg | 18 |
Total Hardness, CaCO3 | 273 |
Nitrate, NO3-N | 1.2 (SAFE) |
Sulfate, SO4-S | 11 |
Chloride, Cl | 24 |
Carbonate, CO3 | < 1.0 |
Bicarbonate, HCO3 | 311 |
Total Alkalinity, CaCO3 | 257 |
Total Phosphorus, P | 0.03 |
Total Iron, Fe | < 0.01 |